Busiate Tomato Basil Pesto
Hand-shaped semolina busiate tossed with a textured tomato, basil and pine nut pesto.
Ingredients
- Busiate — 300 g Italian Durum Wheat Fine Semolina
- Busiate — 160 g Warm Water
- Busiate — Additional Semolina for Dusting
- Tomato Basil Pesto — 2 cups Ripe Cherry Tomatoes
- Tomato Basil Pesto — ½ cup Pine Nuts
- Tomato Basil Pesto — 1 Packed cup Basil Leaves
- Tomato Basil Pesto — 2 Medium-Sized Garlic Cloves
- Tomato Basil Pesto — ½ cup Pecorino Cheese Finely Grated
- Tomato Basil Pesto — ¼ cup + 2 Tbsp Extra Virgin Olive Oil
- Tomato Basil Pesto — Kosher Salt and Ground Black Pepper to Taste
- To Finish — Pecorino, Finely Grated
- To Finish — Fresh Basil
- To Finish — Extra Virgin Olive Oil
Method
- MAKE THE DOUGH: Mound the semolina on your work surface and make a well. Gradually add the warm water, drawing in the flour. Knead the shaggy dough for 8–10 minutes until smooth, firm and elastic. Wrap tightly and rest at room temperature for 30 minutes.
- SHAPE THE BUSIATE: Keep unused dough covered. Roll a portion into a rope about ¼ inch thick and cut into 3–4-inch pieces. Roll each into an even strand. Lay a chopstick or busiate rod diagonally across the strand and roll gently against the work surface to form a loose corkscrew. Slide off and place on a semolina-dusted tray. Repeat.
- MAKE THE PESTO: Toast the pine nuts in a dry skillet until fragrant and lightly colored, then cool. Pulse the nuts and garlic in a food processor until coarsely ground. Add the tomatoes and basil and pulse until finely chopped but still textured. Add the Pecorino, olive oil, salt and pepper and pulse just to combine. Adjust seasoning.
- COOK: Boil the busiate in salted water for about 2–3 minutes, until chewy with no hard center. Reserve at least 1 cup pasta water before draining.
- TOSS AND SERVE: Put the pesto in a large serving bowl. Add the busiate and toss, adding reserved pasta water a little at a time to loosen and coat. Finish with more Pecorino, basil and olive oil.